Emulsified food product



. 45 1 B the .term"permanent"syr'u asherein ratus "of an untila'Patented Oct 9 192 eg-l Uurea-sures' -PAr NrYo ennui: e. emswonn, orm'snxsou, 01110,.

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' nmunsmmn noon :enonucr;

This invention relat and more especially to; emulsified nature-tosyrupor a similar 6, honey. 7 a.

It is well'known that ,a butter hke substance can be prepared fromgranulated I honey by agitating the hone v:under suitable conditions toproduce; a; 'o'thy or flaky 10 appearance'thereimthe agitation beingeffected under conditions favorable to the bieaking up of the granularparticles there I The so calledbutter thus produced is objectionable forthe reason that it. will not remain-in this state for anysustainedperiodof time. Under .pr'o er conditionsfit can be kept in this state or aslong.

' months, but if it is subjected to summer temperaturesor to elevatedtemperatures return to the normal state of honey, and while passingbackto the normal} state it-will appear curdled and have the 5 appearance ofundergoing-3a process of cutfl'dling or fermentation, es des being unstable, this product ashe r'etoforeanadehas alwayslha'd .adistinctlygitanular appearance 'andgrainx;

The present invention, which is applicable I8 chiefly to the treatment.of extracted honey -but can also be appliedto the treatment of permanentp, 'suchfor instance as maple; syrup,- ghas orits object to produce apermanent'emulsion which will resist elevated temperaturesand which willpermanently v retanr its creamy, smoothappcarance. and without anyprocess of granulation taking .,plac'e.-

- q A further object of. the present invention I 40- is to provide asmooth, cream-like emulsion of this character having other food productsincorporated therein, such as mixed; nuts or peanut butten to produce adelectable, 1111-- tritious andiw'ell balanced food.

use I reier to extracted liqmd in which there is no granulation honeyand to maple or other syrup which will not become t normal temperatures.

,. ln carrying outg ny invention e g albuuen" is beaten lip-ma suitableappaown or preferred type '1s2"roduced.' The honey orwith the albumenand the 'sa'meaigitated for several minutes usuallyabouttwenty minutes,but for a see. serial No. io5 .57s.

longer or shorter period as conditions re quire until a'cre'amypastewhich-is entirely w thout grain. is produced. This plastcconstitutes-a permanent emulsion, which will remain creamy and in which,no segregation of the eggand honey or the egg and syrup will take place.

- Asa specific"example of the manner in which my invention may becarried out, one ounce of cgg'albumen, dried and powdered, is mixed withfour ounces of cold Water, and the mixture beaten to a stiff froth. Tothis froth one gallon of extracted liquid, nongranular honey is added,the honey preferably being at an elevated temperature, and moreparticularly at a temperature above 150 degrees, I have found that ifthe honey is "at a'teniperature of 180 degrees the most satisfactoryresults will be procured. At

a temperature. of 180 F. the honey is not sufiiciently hot tobediscolored and the aroma thereof, is not lost while the emulsion whichis pr' ,ured is of a most satisfactory nature...

. While-'1;have illustrated in the foregoing aspecific formula forpracticing the invention,.tl 1e invention is not confined to theprdportions or tothe tem eratures therein stated. By modification: o theproportions and by changing the period-of time which I the mixture iswhipped or agitated, the consistency of the product can be varied.

Neither is the invention confined to theuse--,

of dry egg albumen, as the natural albumen could of course be used justas well.

This product may be put'up in jars and sold to the trade as a permanentstaple honey cream, and should of course be sealed in the jars whilehot. If so desired, fruits, whole or chopped, food particles, mixed nutsor peanut butter can be incorporated therewith to rovide a spread whichisboth palatable anti nutritious. vAs-one example, one part of peanutbutter may be added with six' parts of the -honey cream.v .In thiscondition the peanut butter does notcling to the mouth or produce thesame dry sensation in the mouth that is so objectionable to peanutbutter alone. 1

A further advantage of the inventionjis that besides producing a creamedhoney which is smooth and entirely without grain.

' and more permanent and less sticky than the' roduct ordinarily sold tothe trade,..the

,no' ulkof the honey is substantially doubled. so that a given quantityby'measure of the emulsion-is less expensive than the creamed honeyheretofore sold and the superior prod-" not can be sold commercially ina more profitable way.

An important tion is that the paste-like emu 'sion is made from clearliquid extracted honey, whereas the so called honey-butter heretoforeused emulsified. The syrup used .can be maple syrup or any other syrupwhich does not tend to become hard or to set at substantial normaltemperatures. fact that candy is sometimes-made by the mixing of a hotsyrup with beaten-up white of egg, the syrup used is a syrup which willbecome hard when fairly cold and which consequently is not a permanentsyrup. While a candy has been made in this manner,

it has never been proposed to provide .1

spread in the form of a syrup emulsion which is permanentand which canbe sold in jars as a food cream bythis method. More especially, it hasnever been proposed to-prevent honey from going back to the naturalgranular condition of extracted honey by emulsifying the honey as hereindescribed.

The emulsion thus roduced is a valuable addition to food pro nets, andcan be used in a variety of ways as a spread for bread.

or crackers, and icing or covering for cake, asa filler for pastry, as atopping for-ice cream and canbe formed into confections and used in avariety of ways as a desssing.

' When made of pure honey, it can be safely feature of the resent inven-While I am aware of the fying a ,in -mix1ng the syrup-like substancewith usedby physicians for patients whose. diet must be carefullyguarded, this product possessing all of the dietetic value of thepurehoney. Y Y 7 It will also be understood that flavoring extracts may beadded, whenever desired, to

the emulsion as well as liquid or solid food substances of :anycharacter.

I claim:

e 1. A food product comprising a permanently syrup-like substanceemulsified with egg albumen. t

2. A food product comprisiplg a cream consisting of permanently emuls" ealbumen.

d honey and a A food product comprising a paste-like emulsion of honeyand egg albumen.

4. The method of-emulsifying honey which vconsistsfin;beating it withegg albumen.

5. The method of emulsifyinglhoney which consists in ,beating it while0t with egg albumen,

6. The herein described method of forminga food paste which consists inmaking a froth containing egg albumen, and then whipping honey into thealbumen.

7 The method of emulsifying honey which u consists in heating the honeyto approxlmately 180 degrees,and then beating the honey with egg albumenwhich has been previously whipped. e U

8. The herein described method emulsisyrup-like substance which consistsegg albumen under such conditions as to form an emulsion in theproportion of sub-:

stantially one gallon of syrup-like substance to the equivalent of oneounce of dry egg albumen.

In testimony whereof I have hereunto set my hand. t

' GLENN G. GRISWOLD.

